The Wagyu beef breed has its origins in Japan from where it has spread throughout Australasia, America and Europe. The story of Wagyu is a fascinating one as it was confined to Japan until the 1970s since it was regarded as a ‘national treasure’ and vehemently protected against export by the Japanese Government.
Wagyu (和牛, Wa gyū, “Japanese cattle”) is any of the four Japanese breeds of beef cattle.
In several areas of Japan, Wagyu beef is shipped carrying area names. Some examples are Matsusaka beef, Kobe beef, Yonezawa beef, Mishima beef, Ōmi beef, and Sanda beef. In recent years, Wagyu beef has increased in fat percentage due to decrease in grazing and an increase in using feed, resulting in larger, fattier cattle
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